When meat is prepared and canned what the jelly called that it in?

It's not actually jelly, but a protein derived from collagen, which is found in animal tissues. During the canning process, the collagen in the meat breaks down into gelatin.

Here's how it happens:

1. Meat is cooked: This denatures the collagen proteins.

2. Collagen breaks down: The cooking process converts collagen into gelatin.

3. Gelatin forms: As the meat cools, the gelatin forms a jelly-like consistency.

The gelatin acts as a binder, holding the meat together and adding a juicy texture to the canned product.